KR831 Recipe Reviews (Pg. 1) - Allrecipes.com (13709400)

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Curried Honey Mustard Chicken

Reviewed: May 11, 2011
I make this ALL the time. While I still follow the original recipe, I like to change a few things to make it more of an Indian-style dish. I cut my chicken breasts up into approx. 1in pieces, and double the sauce (but I do not quite double the butter, since as others have said, you can use less butter.) I marinate the chicken in the sauce overnight or for a few hours if I don't have time. I either cook the dish in the oven for about 20 minutes and then finish up on the stove in a skillet, OR put it right in my slow cooker and cook on low for 5-6 hours. I serve it with rice and warm Naan. Have found you can add a dollop of greek yogurt to cut the spice if desired.
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Chantal's New York Cheesecake

Reviewed: May 11, 2011
Great recipe! If you are looking for a classic new-york style cheesecake, this is the recipe for you! Like other reviewers, I made sure not to overmix the batter before pouring over the crust. I baked for one hour and let sit in the oven (after turning it off) for about 4-5 hours. It is really important to make sure the cream cheese is soft enough (room temperature) before making the filling. My crust was a tad dry - maybe I used too many graham crackers, but I think it could have done with a bit more butter. Overall, excellent cheesecake. Served with choice of whipped cream, cherry pie filling, and nutella glaze on the side and everyone loved it!
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Basil Tomato Soup

Reviewed: Mar. 20, 2011
This soup turned out SO good! Thick, creamy, and super satisfying - especially paired with grilled cheese. Took little time to prepare and made a big enough batch for some fabulous leftovers. Even though I did not have fresh basil on hand, dried was fine. This recipe is a new favorite!
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Marinated Greek Chicken Kabobs

Reviewed: May 17, 2010
Fabulous recipe! Added a red pepper to the skewers. Served with rice, pita bread, and a feta sauce I made using feta, olive oil, a little lemon juice, and garlic powder (put in mini food processor)!
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Mini Pineapple Upside-Down Cakes

Reviewed: May 6, 2010
This is a GREAT recipe! I used yellow cake mix with pineapple juice and the cake was just how I would like it to be. I also added the cherry before baking and trimmed the pineapple rings to better fit the muffin cup tins. Be careful when you flip them out... it can be a little messy with the brown sugar/butter mixture. Delicious and smell wonderful!
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